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Other than Brewing => All Things Food => Topic started by: capozzoli on November 08, 2009, 09:40:32 PM

Title: Pizza Fatta en Casa
Post by: capozzoli on November 08, 2009, 09:40:32 PM
Pizza. Lets see em guys!.

I make all different kinds. Some a little 'out there'.

I remember being in a pizza place in Germany. They had an "American" style pizza there. It had canned corn on it.

And all over Eastern Europe they give you a bottle of ketchup with your pizza. If you ask them why they say. "It is very American"



Here is one we made as an app today.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Pie002-4.jpg)

Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 09, 2009, 02:57:06 AM
Cap, your story about Germany reminded me of this time my family and I were in Munich.  After being in Europe for several weeks, we were hungry for some American grub.  While we had significant doubts, we decided to go to this "classic American" restaurant, which was a hollywood-circa-1950's-themed place.  We ordered cheeseburgers and I'm not entirely convinced that they weren't made out of offal.  It was the strangest tasting meat, cooked all the way through with a really rubbery texture...blech!

I've been into making NY-style pizza lately, which is characterized by a bready rim that tapers down to a thin, foldable center.  Here are two pies I made last week.

Margherita with both low-moisture and fresh mozzarella
(http://i79.photobucket.com/albums/j137/mattschwandt/marg.jpg)

Pepperoni
(http://i79.photobucket.com/albums/j137/mattschwandt/pepp.jpg)

Here's a nice shot of the bottom crust
(http://i79.photobucket.com/albums/j137/mattschwandt/peppcrust.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 09, 2009, 02:53:41 PM
I'm making a new batch of dough to cold ferment tonight. Here's a recent pie.

(http://i143.photobucket.com/albums/r156/repricej/a3ee301f.jpg)
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 09, 2009, 05:32:17 PM
Lovely.

We make several different kinds of pizzas here at the Capozzoli residence, as Im sure you guys do too.

Most of the time they are like bread cause we are usually using left over bread dough to make them. That above pizza is made with leftover pita bread dough. Then we top it with whatever we have. That one is topped with tomatoes, basil, pan seared mushrooms, dry cured black olives and olive oil and garlic.

One of my favorites to make is a pastry crust type dough with seafood fra diavalo on top. We arrange lobster, shrimp and scallops in a circular pattern with thin sliced fresh tomatoes similar to one of those fuit tarts. The sauce is spicy hot.

Title: Re: Pizza Fatta en Casa
Post by: beerocd on November 09, 2009, 09:33:33 PM
Most of the time they are like bread cause we are usually using left over bread dough to make them. That above pizza is made with leftover pita bread dough. Then we top it with whatever we have.

Pizza is a great way to get rid of leftovers!

-OCD
Title: Re: Pizza Fatta en Casa
Post by: Thirsty_Monk on November 10, 2009, 04:55:52 PM
One time I took my wife to Slovak Pizza place.
She is still talking about Hard boiled eggs chopped on top of the pizza.
I thought it tasted pretty good if you ask me.

And when you are in Europe and you want good old hamburger, Mc Dee (Mc Donalds) to the rescue.
Hey they are even open on Sundays!!!
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 10, 2009, 05:24:44 PM
Hard boiled eggs sounds OK.. Im surprised they dont have pickles on top of the pizza.

I make a breakfast pizza with fried eggs and ham. Its awesome!

Some times I make breakfast pizza outta leftover pizza shop pizza.


Hey Smady Munich, do you make slovakian potato salad? That is what you serve with your cutlets right?

How come every Slovakian party has cutlets and potato salad?
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 10, 2009, 05:53:16 PM
Honestly...there are an infinite numer of combos that one could top a pie with. It's got to be one of the most universal types of food on the planet. Have you ever tried grilled pizza? I'm talking about wood fired grilling. It's an awesome flavor. One of my favorite ways to serve it.
Title: Re: Pizza Fatta en Casa
Post by: Thirsty_Monk on November 10, 2009, 11:50:18 PM
Hey Smady Munich, do you make slovakian potato salad? That is what you serve with your cutlets right?

How come every Slovakian party has cutlets and potato salad?
I guess we just LOVE potato salad!!!

We were not too much potato salad family but  think it is consider "better" food.
It is much easier to make just boiled potatoes or mashed potatoes.

Are we talking cutlets = schnitzels?
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 11, 2009, 12:11:03 AM
Yes, in the US they are called breaded cutlets. In Slovakian they are rezne I believe.

And the potato salad with pickles and pikle juice. zemiakovy salat. Right? Wifey isnt here to check me on that.  And, sorry dont have those fancy punctuations on my computer.
Title: Re: Pizza Fatta en Casa
Post by: KING__SIZE on November 11, 2009, 03:36:34 AM
Ok I need dough recipies. Patriot the pizza really does look NY style, and I have seen a slice of pizza in every borough of the city every week for a decade. I promise if you drop some science on me I'll post a smoked mozzarella pizza (sauce TBD: vodka sauce with capers is in the early planning stages). I just need something that will cut through the cream and smoke - I don't think Vodka will work but the wife likes it and I make a decent low cal version.

Maybe some crushed san marzano tomatoes. I'm so clueless.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 11, 2009, 01:19:12 PM
King-Size - Here's a great site to get you started.

http://www.pizzamaking.com/forum/index.php/topic,576.0.html

This is the Tom Lehmann formulation...which works well for home baked pies. It's a little bit of deciphering but works well.

Matt and I both use this method. It's about cold fermentation and processing the dough. It will take some trial and error. Good Luck!  8)
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 11, 2009, 01:21:02 PM
King, my dough recipe is really simple.  It's actually just the Lehmann recipe bluesman referenced in the above post.  The only tricks are that 1) the ingredients need to be added by weight, not volume, and 2) it needs to be made a few days in advance.  Also, I make my dough with my food processor, but there are plenty of other ways you can make it (stand mixer, kneading by hand, etc.).  The cooking of the pizza can be a little bit tricky, but even on my first try I ended up with an awesome pie.  If you don't have a pizza screen, just use a 14" x 16" pizza stone.  If you don't have a pizza stone, go buy one.   ;)

Here it is:

1 x 16” pizza:
12.75 oz King Arthur Bread Flour (KABF) plus 9g Vital Wheat Gluten (VWG) flour
8.5 oz very cold tap H2O
.20 oz,  sea salt
2g (about 1/2 tsp plus 1/8 tsp), Instant Dry Yeast (IDY)
.25 oz, olive oil

Procedure:
Preparing the dough: Combine flour (both KABF and VWG) and IDY in the bowl of the food processor.  Dissolve the salt in the water.  Using the dough blade and the pulse feature, add the water and salt solution to the bowl of the food processor until all of the flour has been taken up by the dough.  Add the olive oil and knead it into the dough, again using the pulse feature.  Finally, run processor at full speed (“on”) for about 20 seconds.  Remove the dough from the food processor bowl and shape it into a smooth ball (you may need to knead it a few times to smooth it out).  The finished dough temp should be between 80-85 degrees and should weigh approximately 22 oz.  Once the dough is prepared and formed into a smooth ball, coat it very lightly with olive oil, put it into a lightly oiled mixing bowl, and cover with plastic wrap.  Place the bowl in the refrigerator for 48 hours.

Cooking the pizza: Remove the bowl from the refrigerator and place it on the kitchen counter for 2 to 3 hours to let it warm up.  While the dough is warming, place your pizza stone on the bottom-most rack of your oven and preheat the oven to 500-550 degrees.  Let the stone preheat for at least one hour from the point at which the oven has reached temperature.  When the stone has been adequately preheated, shape the dough and place it on a 16” pizza screen.  Dress the pizza.  Place the pizza, along with the screen, on a rack in the upper half of the oven.  When the crust has begun to solidify and brown (about 4-5 minutes), rotate the pizza 180 degrees and move it down to the pizza stone, gently sliding it off the pizza screen (you may need to use a pizza peel to get between the pizza and the screen and “encourage” the pizza onto the stone.  After another 4-5 minutes (or when the bottom of the crust has sufficiently browned, move the pizza back up to the upper rack and turn on the broiler.  Broil the pizza for 30-60 seconds, just until there is a nice, even browning on the rim of the crust and the cheese is nicely melted.  Remove the pizza from the oven with a pizza peel and slide it onto a 16” metal pizza tray.  Slice and enjoy!

Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 11, 2009, 02:04:04 PM
Garlic, onion, poblano, fresh basil
(http://i276.photobucket.com/albums/kk32/redbeerman/1244239935.jpg)
Pep, poblano, and onion
(http://i276.photobucket.com/albums/kk32/redbeerman/1244239268.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 18, 2009, 03:07:21 AM
Stromboli!

Philly Style!

Love this stuff.

Cold ferment the dough for 48hrs.

(http://i143.photobucket.com/albums/r156/repricej/0c282d31.jpg)

This is three meat (ham, salami and pepperoni) with mozzarella and provolone cheeses.

(http://i143.photobucket.com/albums/r156/repricej/8999a240.jpg)

ready for the oven

(http://i143.photobucket.com/albums/r156/repricej/e4e23838.jpg)

out of the oven @ 550F

(http://i143.photobucket.com/albums/r156/repricej/c538dc42.jpg)

and to the plate.

(http://i143.photobucket.com/albums/r156/repricej/7014ae4b.jpg)

muy magnifico!
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 18, 2009, 04:36:05 AM
Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 18, 2009, 02:07:41 PM
Well done, bluesman!  That looks awesome.  Do you use the Lehmann dough formulation for that or something else?
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 18, 2009, 03:04:10 PM
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 18, 2009, 03:32:53 PM
Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.

Thanks Cap.

Actually some claim the origin is traced to Spokane, Washington as noted by Wapedia below.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. [1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954. [2] .
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 18, 2009, 03:33:56 PM
Well done, bluesman!  That looks awesome.  Do you use the Lehmann dough formulation for that or something else?

Thanks Matt.

Yes. I used the Lehmann dough formulation and it turned out fantastic!  8)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 18, 2009, 03:34:46 PM
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(

Thanks Jim.

You could afford to treat yourself once in a while.  8)
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 18, 2009, 05:43:56 PM
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(

Thanks Jim.

You could afford to treat yourself once in a while.  8)

You mean like sausages and cheese and pretzels and rye bread and lentils. ;)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 18, 2009, 05:47:56 PM
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(

Thanks Jim.

You could afford to treat yourself once in a while.  8)

You mean like sausages and cheese and pretzels and rye bread and lentils. ;)

Yeah...something like that.  :D
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 18, 2009, 11:55:15 PM
Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.

Thanks Cap.

Actually some claim the origin is traced to Spokane, Washington as noted by Wapedia below.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. [1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954. [2] .

Spokane Washington?...Come on.

It was Philly for sure.


Spokane Washington...Ha Ha Ha...Was the Hoagie invented there too?  ;D
Title: Re: Pizza Fatta en Casa
Post by: ohiobrewman on November 19, 2009, 12:00:47 AM
Now that's making me hungry :)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 19, 2009, 01:44:53 PM
Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.

Thanks Cap.

Actually some claim the origin is traced to Spokane, Washington as noted by Wapedia below.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. [1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954. [2] .

Spokane Washington?...Come on.

It was Philly for sure.


Spokane Washington...Ha Ha Ha...Was the Hoagie invented there too?  ;D

It's funny...I can't find one iota of info. that verifies Mike Aquino, Sr. is the creator of the stromboli...other than he said...she said...you said.

I guess one can beleive what they want. I do know for a fact that Romano's was making them in the 50's and continue to make them today. So there you have it Cap.  8)
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 20, 2009, 12:56:09 AM
Made another NY-style pepperoni pizza tonight.  I used a 50/50 blend of Trader Joe's whole-milk and part-skim mozzarella cheeses.  I also added about .50 oz of parmigiano-reggiano cheese.  It was easily the best cheese I've used and probably the best NY-style pizza I've made (I've made probably made 10-11 of them so far).

(http://i79.photobucket.com/albums/j137/mattschwandt/pepp-1.jpg)
(http://i79.photobucket.com/albums/j137/mattschwandt/peppbottom.jpg)
(http://i79.photobucket.com/albums/j137/mattschwandt/pepprim.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 20, 2009, 01:48:09 AM
Great job Matt.

I think I've asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also...approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 20, 2009, 02:20:12 AM
Great job Matt.

I think I've asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also...approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

Thanks bluesman!

My apologies if you asked me before and I didn't respond.  I preheat my oven to 550 (although I don't have an oven thermometer, so I've never determined if the oven actually gets up to 550).  I preheat for one hour from the time the oven actually gets to 550.  It usually takes about 25 minutes for my oven to get up to that temp.

I bake the pie for approximately 8 minutes.  I start with the pizza on a 16" screen in the upper half of the oven until the cheese just begins to bubble (which is usually about 4 minutes into cooking).  Then, I rotate the pizza 180 degrees (to promote even cooking) and slide it off the screen onto the stone, which is on the bottom most rack of the oven.  When the bottom of the pizza is done to my liking (usually after about 3-4 minutes), I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

I have to say, tonight was the first time I really nailed my process.  Now I want to start getting more creative with toppings.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 20, 2009, 02:47:31 PM
Good job, Matt.  It looks perfect!  I preheat to 500 myself and do the whole bake on a stone.  Your crust looks great!  I am assuming it's crispy and chewy from the look of it.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 20, 2009, 02:54:58 PM
Great job Matt.

I think I've asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also...approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

Thanks bluesman!

My apologies if you asked me before and I didn't respond.  I preheat my oven to 550 (although I don't have an oven thermometer, so I've never determined if the oven actually gets up to 550).  I preheat for one hour from the time the oven actually gets to 550.  It usually takes about 25 minutes for my oven to get up to that temp.

I bake the pie for approximately 8 minutes.  I start with the pizza on a 16" screen in the upper half of the oven until the cheese just begins to bubble (which is usually about 4 minutes into cooking).  Then, I rotate the pizza 180 degrees (to promote even cooking) and slide it off the screen onto the stone, which is on the bottom most rack of the oven.  When the bottom of the pizza is done to my liking (usually after about 3-4 minutes), I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

I have to say, tonight was the first time I really nailed my process.  Now I want to start getting more creative with toppings.

No apologies required Matt.

I actually tried going direct to the stone on the bottom of my gas fired oven @ 550F (pre-heated for 60min) and got the slightly charred bottom that you've shown. See the following photos. I was going on the screen on the top first as you've done but the pie tended to stick the screen.

(http://i143.photobucket.com/albums/r156/repricej/cc97d10d.jpg)

(http://i143.photobucket.com/albums/r156/repricej/ba803d12.jpg)

(http://i143.photobucket.com/albums/r156/repricej/69b098c0.jpg)

(http://i143.photobucket.com/albums/r156/repricej/4c980cde.jpg)

Overall this pie was my best to date.

I need to repeat the results to feel really good about it, but I'm happy with the progress.  8)


Title: Re: Pizza Fatta en Casa
Post by: bonjour on November 20, 2009, 03:01:28 PM
We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(
I am too
Did a Lawash flatbread for the crust (100 cal), 1/4 cup sauce (your choice), 1/2 cup cheese (try a mix of low fat and no fat) spicy Turkey sausage (1 oz) or turkey pepperoni. Add 'shrooms and tomatoe and other veggies to your hearts content. This will come in at 450-500 cal for the whole dinner plate sized pizza.  Cook it in a 500F oven, preferablly on a pizza stone, for 10 minutes.  The bread will crisp up, especially if you pre-cook it for a couple of minutes.

Fred
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 30, 2009, 03:08:21 PM
Once again, I lie ;)  Made buffalo turkey pizzas with leftover turkey breast on Friday night.  Always a big hit.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 30, 2009, 04:10:32 PM
Once again, I lie ;)  Made buffalo turkey pizzas with leftover turkey breast on Friday night.  Always a big hit.

Great use of leftover turkey.

Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on December 01, 2009, 12:50:31 AM
bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 01, 2009, 02:07:15 AM
bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

I noticed the top face of the screen to be somewhat sharp around the edges of the lattice work. I wonder if there is any difference between different manufacturers of screens. Something to consider going forward. Thanks for the tip.
Title: Re: Pizza Fatta en Casa
Post by: glitterbug on December 04, 2009, 08:15:39 PM
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on December 04, 2009, 09:13:31 PM
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.


What temp do you bake the pie at?  Mine gets that way without having to move it around and I use a stone alone at 500F.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on December 04, 2009, 11:24:46 PM
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.


I think that's the first time anyone has ever called me that.   ;D  I read about using the broiler for finishing on a pizza forum.  It really helps with the "leoparding," as you pointed out.
Title: Re: Pizza Fatta en Casa
Post by: glitterbug on December 11, 2009, 09:36:14 PM

What temp do you bake the pie at?  Mine gets that way without having to move it around and I use a stone alone at 500F.

500f but I don't use a stone (santa may bring me one) and I was using really wet mozz. I have switched to a low moisture and done the broil thing with great success.


 
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on December 14, 2009, 02:57:49 PM
Had a pizza party Saturday night.  I did 7 pies and a stromboli in less than an hour.  They were eating them faster than I could turn them out. :o
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 14, 2009, 05:16:21 PM
Had a pizza party Saturday night.  I did 7 pies and a stromboli in less than an hour.  They were eating them faster than I could turn them out. :o

Nice...did you take any pics.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on December 15, 2009, 02:55:58 PM
Had a pizza party Saturday night.  I did 7 pies and a stromboli in less than an hour.  They were eating them faster than I could turn them out. :o

Nice...did you take any pics.

Are you kidding?  It was a flurry of flour for an hour. ;)  Was cool though, made every pie different.  Cheessteak stromboli,  red pepper, artichoke and proscuitto.  sauage and onion, pepperoni (of course), sausage, poblano and onion, fresh mushroom.  Can't remember the rest.
Title: Re: Pizza Fatta en Casa
Post by: glitterbug on December 15, 2009, 10:54:13 PM
Does anyone have a good sauce recipe? My current one is:

1 cup crushed tomatoes
1 tablespoon extra-virgin olive oil
1 tbl dried basil
1/2 cup freshly grated parmigiano

It needs a lot of work  ;D
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on December 16, 2009, 12:18:44 AM
My sauce is even simpler than yours, glitterbug.  I just start with this tomato product called "6 in 1" (I buy it at my local grocery store) and add salt, pepper and a blend of dried italian seasonings to taste.  The 6 in 1 stuff is just crushed tomatoes in a heavy tomato puree.  Apparently, the tomatoes are picked and packed within only a few hours and there are no preservatives/additives.  It's a great product.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 16, 2009, 01:22:09 AM
There's a sauce sold commercially called Don Pepino pizza sauce...it is excellent for a commercially canned sauce.  ;)
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on December 16, 2009, 12:30:45 PM
There's a sauce sold commercially called Don Pepino pizza sauce...it is excellent for a commercially canned sauce.  ;)

I would venture to say it is the best commercial sauce.  It is what I have used for over 10 years.  Made in south Jersey IIRC.  After trying it, I saw no reason to use anything else.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 16, 2009, 02:21:25 PM
Here's some info on Don Pepino Pizza Sauce.

(http://www.rosafoods.com/15ozDPpizza.gif)

http://www.donpepino.com/salessheets/DP-Pizza-Sauce.pdf
Title: Re: Pizza Fatta en Casa
Post by: glitterbug on December 16, 2009, 06:05:28 PM
Here's some info on Don Pepino Pizza Sauce.

I may pick up a can or two of this. I think I can get it at a store near me.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 17, 2009, 05:56:55 PM
Here's my version of Buffalo Chicken Pizza.

I tried it at a local Grotto's Pizza and it was very good.

It's made with chunked boneless chicken breast marinated in hot sauce and butter. Then assembled on my standard pizza dough with some Blue Cheese Dressing and mozzarella cheese and baked at 550F for 7-8 minutes.

(http://i143.photobucket.com/albums/r156/repricej/02e721f0.jpg)

(http://i143.photobucket.com/albums/r156/repricej/891ab986.jpg)

(http://i143.photobucket.com/albums/r156/repricej/461bb9ee.jpg)
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on December 17, 2009, 06:03:58 PM
I started doing BC pizzas about six years ago when one of my neighbors mentioned it.  I use olive oil instead of butter and I put it over mozz on the pie and use the blue cheese dressing on the side.  It's not my favorite, but folks that come over for it eat the crap out of it and love it.  I use Frank's hot pepper sauce (I put that #%* on everything).
Title: Re: Pizza Fatta en Casa
Post by: bluesman on December 17, 2009, 06:14:57 PM
I started doing BC pizzas about six years ago when one of my neighbors mentioned it.  I use olive oil instead of butter and I put it over mozz on the pie and use the blue cheese dressing on the side.  It's not my favorite, but folks that come over for it eat the crap out of it and love it.  I use Frank's hot pepper sauce (I put that #%* on everything).

I actually used Frank's for this pie. It has a nice flavor to it...not too hot for my wife but yet has a nice little zing zang to it.
Title: Re: Pizza Fatta en Casa
Post by: woody on January 09, 2010, 04:40:11 PM
Finally got a pizza stone for christmas.  Made a couple pies Christmas weekend then I quickly ordered a peel and a screen.  Unfortunately on the 4th pie, the stone split in half!   Two days later my peel and screen were delivered.   Debating on trying a pie tomorrow and just putting the two pieces of the stone together in the oven and cooking it on that.   
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on January 11, 2010, 02:04:59 AM
Was your stone wet when you put it in the oven? Some of the cast or clay pizza stones will be very pourus and can even have voids within them if it was a bad cast.

If you put these types of stones in the oven wet there is considerable expansion when the water steams off. This can make them crack.

If it wasnt wet maybe it was just plain bad casting and you can return it for an exchange.
Title: Re: Pizza Fatta en Casa
Post by: beerocd on January 11, 2010, 03:09:25 AM
Yeah, didn't even go 30 days past Christmas - definitely deserve a free replacement.
My PC Stone is probably 5 years old.
Title: Re: Pizza Fatta en Casa
Post by: woody on January 11, 2010, 08:28:50 PM
Yeah it'll be replaced no charge just gonna take a little bit of time which sucks.   My new peel and screen are sitting in the packages uselss until then...
Title: Re: Pizza Fatta en Casa
Post by: beerocd on January 19, 2010, 03:54:48 AM
I like it kinda well done...

Pepperoni, 2 other kinds of sausage (Volpi brand), red bell, onion, fresh bella 'shrooms, mozz, with cheddar at the edge, liberal dose of parmesan and oregano. 450 degree oven.

(http://lh4.ggpht.com/_zgqYdZTOtWA/S1UsfF7q2tI/AAAAAAAAALM/xmZmJxIFcvc/s800/Photo-0031.jpg)

(http://lh6.ggpht.com/_zgqYdZTOtWA/S1UsfZm_4pI/AAAAAAAAALQ/gBuk8rSd_WQ/s800/Photo-0032.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on January 19, 2010, 07:35:00 PM
I like it kinda well done...

Pepperoni, 2 other kinds of sausage (Volpi brand), red bell, onion, fresh bella 'shrooms, mozz, with cheddar at the edge, liberal dose of parmesan and oregano. 450 degree oven.



Looks good.

What dough formulation did you use?
Title: Re: Pizza Fatta en Casa
Post by: beerocd on January 19, 2010, 08:18:05 PM

What dough formulation did you use?


PIZZA DOUGH WITH BEER (Zojirushi Bread Maker Manual)

1-1/2 cups Flat Beer
3-3/4 cups All-Purpose Flour
3 Tbsp. Sugar
1-1/2 tsp. Salt
1-1/2 Tbsp. Butter
1-1/2 tsp. Active Dry Yeast
Title: Re: Pizza Fatta en Casa
Post by: mikeypedersen on January 19, 2010, 09:36:36 PM
After looking at everyone's delicious posts, I had to try to make a pie last weekend.  I didn't have time to do the Lehmann formulation that you guys were all talking about so I settled on one that was ready in a couple hours that a buddy found online.  It was good, but the crust was a little too much, a little too filling, so I will be trying it the other way next weekend.

Anywho, I still have a ton of homegrown pesto in the freezer, so the pizza was topped with a pesto cream sauce, fresh Mozz, mild provolone, green peppers, tomato slices, fresh garlic, and bacon.  I had originally planned on having Hot Italian Sausage on there but had forgotten that I had used it all up making some homemade gravy the prior weekend.  It came out awesome, and with a few changes to crust formulation, I know it can be excellent!  I really liked the way the pesto/bacon/garlic all played together.  Since there was plenty of pesto cream on there I decided to pair it with a Defiant Tripel I had just brought back to Colorado from visiting the fam on the East Coast.  Another excellent pairing!

Here's the Pie:
(http://xa.yimg.com/kq/groups/23428214/sn/1439222217/name/Pizza.jpg)
Title: Re: Pizza Fatta en Casa
Post by: woody on January 23, 2010, 03:29:14 PM
Pie turned out awesome!   Finally got to use my new screen and peel.   Helps to have the right tools! 
(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0293.jpg)(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0294.jpg)
Title: Re: Pizza Fatta en Casa
Post by: woody on January 24, 2010, 04:33:44 PM
Can't believe no one has posted any breakfast pies yet!   Made this one this morning- sausage and bacon.   Just gotta be sure to make a good ridge around the edge of the dough so the eggs don't spill everywhere.  Then be careful putting it in the oven!   Dribbling the egg onto a 500º stone might make a bit of a smokey mess! 
(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0299.jpg)(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0300.jpg)
Title: Re: Pizza Fatta en Casa
Post by: beerocd on January 24, 2010, 04:56:48 PM
Can't believe no one has posted any breakfast pies yet!   Made this one this morning- sausage and bacon.   Just gotta be sure to make a good ridge around the edge of the dough so the eggs don't spill everywhere.  Then be careful putting it in the oven!   Dribbling the egg onto a 500º stone might make a bit of a smokey mess! 
(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0299.jpg)(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0300.jpg)

There you go! Now that looks good and home made. Your previous pizza was too symmetrical and looked machine made even. ;)
Title: Re: Pizza Fatta en Casa
Post by: woody on January 24, 2010, 05:04:03 PM
Well I am a machine, so I guess even though both pies were homemade you can still call them that ha ha.  I'm calling on my old skills from summers past working at the pizzeria
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on February 01, 2010, 05:54:06 PM

On the peel
(http://i276.photobucket.com/albums/kk32/redbeerman/withspice.jpg)
With stuff on it
(http://i276.photobucket.com/albums/kk32/redbeerman/uncooked.jpg)
In the oven
(http://i276.photobucket.com/albums/kk32/redbeerman/inoven.jpg)
Half eaten
(http://i276.photobucket.com/albums/kk32/redbeerman/cooked.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on February 01, 2010, 06:12:54 PM
Nice work Jim. I have a new dough formulation cold fermenting as I type. I'll post some pics of whatever I make.
Title: Re: Pizza Fatta en Casa
Post by: mikeypedersen on February 18, 2010, 09:37:53 PM
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???

Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on February 19, 2010, 12:28:31 AM
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???



You said it!  I haven't ordered pizza in months.  I like mine so much more, and it's so easy to make!
Title: Re: Pizza Fatta en Casa
Post by: bluesman on February 19, 2010, 12:46:17 AM
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???



You said it!  I haven't ordered pizza in months.  I like mine so much more, and it's so easy to make!

+1


I have alot of fun making pizza. It's a very rewarding. Kind of like homebrewing.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on February 19, 2010, 12:25:01 PM
Hey mikey, do you have any problems with the dough rising out there.  I used to live in Longmont (Boulder, too) and I found the pizza lacking (as compared to the east coast where I was born).
Title: Re: Pizza Fatta en Casa
Post by: beerocd on February 19, 2010, 01:42:30 PM
I have to say thanks to everyone for showing me the way when it comes to pizza making and gear.  With a screen, stone, and the cold-rise pizza dough I've been making all kinds of really good pizza.  Who needs to order out anyway???



You said it!  I haven't ordered pizza in months.  I like mine so much more, and it's so easy to make!

+1


I have alot of fun making pizza. It's a very rewarding. Kind of like homebrewing.

Plus, unlike homebrewing - you can actually save tons of money and make it better and cheaper even after buying what you need to do it right. :)  (not counting stone ovens)
Title: Re: Pizza Fatta en Casa
Post by: mikeypedersen on February 19, 2010, 10:30:15 PM
Hey mikey, do you have any problems with the dough rising out there.  I used to live in Longmont (Boulder, too) and I found the pizza lacking (as compared to the east coast where I was born).
You know I was born and raised in NJ, my brother and I are the only ones who don't still live in NJ.  My GF loves to go back east with me just for the pizza and Mom & Pop Italian deli sandwiches.  I have always bashed the pizza everywhere I went.  My first batch was a little lacking, but the last batch really did rise pretty well.  I could get the crust really thin and then where the crust was had plenty of big and little air-bubbles.  Really the crust was pretty good......now I just have to work on the sauce!  :)
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 31, 2010, 12:14:24 AM
Reviving an old thread to post some pics of my latest Chicago-style pie.  I've been a fan of the style for a long time, but have only recently starting making my own.

(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0310.jpg)
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0309.jpg)
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 02, 2010, 10:05:20 AM
Reviving an old thread to post some pics of my latest Chicago-style pie.  I've been a fan of the style for a long time, but have only recently starting making my own.

Hey, that crust is a beauty! Mind sharing the recipe? We use a ceramic deep dish stone and have trouble getting anything besides a cracker-like crust. Maybe I'm not using enough butter?
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 02, 2010, 10:42:14 AM
Pizza looks great Matt.

Yes ...it's that time of year to start baking some pies again.
Looking forward to it.
I want to make some Chicago style pie for a change.
They are very tasty and filling.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 02, 2010, 12:01:39 PM
Reviving an old thread to post some pics of my latest Chicago-style pie.  I've been a fan of the style for a long time, but have only recently starting making my own.

Hey, that crust is a beauty! Mind sharing the recipe? We use a ceramic deep dish stone and have trouble getting anything besides a cracker-like crust. Maybe I'm not using enough butter?

Sure, here's the recipe I've been making.  I made it again last night and it was the best yet.  Third time's the charm, I guess. 8)

KAAP = King Arthur All-Purpose flour; all the ingredient proportions are in weights and baker's percentages.

Dough
Flour (80% KAAP, 20% semolina) (100%): 7.3 oz (5.75 oz KAAP, 1.45 oz semolina)
Water (45.2%): 3.3 oz
IDY (.50%): .34 tsp
Kosher salt (1%): .07 oz (scant 1/2 tsp)
Sugar (1.4%): .10 oz
Corn oil (14%): 1.0 oz
Olive oil (classic, not EVOO) 4.2%): .50 oz
Butter, melted (3%): .20 oz

Total weight: around between 12.50 - 12.55 oz

Mix all ingredients until they just come together and knead by hand for about 1 minute.  Form into a dough ball and place in well-oiled bowl.  Cover with plastic wrap and let rise in a warm area of the kitchen for 2-3 hours.  Then, place in the refrigerator and let the dough do a cold rise over night.

Take the dough out of the refrigerator about two hours prior to baking the pizza.  Preheat oven to 450 degrees F at least 30 minutes to baking the pizza.

Oil the pizza pan and place the dough ball inside.  Flatten the dough and work it so that it covers the entire bottom of the pan.  Crimp the dough hard at the sides of the pan so that it comes up the sides 1.5 inches.

Dress the pizza starting with a layer of sliced mozzarella.  Then layer with raw italian sausage, drained 6-in-1 tomatoes, a dried Italian herb blend, some sprinkles of red pepper flakes, and grated parmesan.

Bake pizza on the bottom rack of the oven until the crust is golden brown.  If the top isn’t as browned as you’d like, move the pizza to an upper oven rack for the last 20 minutes of baking.  
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 02, 2010, 12:50:03 PM
Sure, here's the recipe I've been making.  I made it again last night and it was the best yet.  Third time's the charm, I guess. 8)

Hey, thanks!

Have you tried the mixing-in-a-food-processor method for this dough? I use it for my NY-style pizzas and it works pretty well. Also I don't have to get my hands too messy and the dough is typically ready for a cold rise in about 1 minute.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 02, 2010, 01:06:23 PM

Chicago style is not pizza.  Just sayin'. ;)  Flame suit on.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 02, 2010, 01:11:46 PM

Chicago style is not pizza.  Just sayin'. ;)  Flame suit on.

You asked for it.

(http://i993.photobucket.com/albums/af53/warbird1/Emoticons/flamethrower.gif)

 ;D  ;)  :-*

Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 02, 2010, 01:21:05 PM
Sure, here's the recipe I've been making.  I made it again last night and it was the best yet.  Third time's the charm, I guess. 8)

Hey, thanks!

Have you tried the mixing-in-a-food-processor method for this dough? I use it for my NY-style pizzas and it works pretty well. Also I don't have to get my hands too messy and the dough is typically ready for a cold rise in about 1 minute.


I haven't tried the food processor method with Chicago style. But the key with this dough is not overworking it. It doesn't take more than a minute or two to get the ingredients mixed and to shape it into a smooth dough ball. It's not a sticky dough either.

Also, I mix all the dry ingredients together and all the wet ones together and then mix them.
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 02, 2010, 08:30:54 PM
Looks great, gonna give this a go.

Pizza literally translates to pie so Chicago pie being more like pie is more authentic to the word.  ;)

Scampi translates to shrimp. So Pizza pie = pie pie, and shrimp scampi = shrimp shrimp.

I love Chicago pie, it becomes a better vehicle for more toppings, or in this case stuffing.

Lets see a cross section. Thats what makes a Chicago pie, the elevation.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 03, 2010, 01:04:43 PM
I have eaten them and I have made them, but I don't recall seeing anything like a Chicago pie in Italy. ;)  They also tend to be a bit more messy to eat than a flat pie which is why they are not really street food like traditional pizza is.   By the way what's gamberi then? Or perhaps gamberetti?
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 07, 2010, 01:44:05 PM
If Italy sets the standard for pizza in the U.S. then there are only a handful of places (probably under 10) in this country that actually make "pizza" (i.e., VPN certified).   ;)

Anyway, here is another Chicago-style pie I made last week, with a shot of the cross-section.  In my experience, Chicago-style pies are not as topping heavy as you might expect.  The one in the photos is basically a clone of Lou Malnati's "The Lou," which is just mozzarella, mild italian sausage, sauce, and some grated parmesan.  Simple, but so tasty!

(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0313.jpg)
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0312.jpg)
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0314.jpg)
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 07, 2010, 01:46:09 PM
And, just for S&G, here's one of three NY-style pizzas I made last night for family that came over for dinner.  It's just a simple pepperoni and sausage.  I made a margherita-style pizza with goat cheese and a plain pepperoni pizza too.

(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0319.jpg)

Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 07, 2010, 06:28:28 PM
How'd you get that thing so ROUND  ??? My NY pies come out a bit more lop-sided:

(http://philliplamb.com/beerpics/IMG_0805.jpg)

That's boudin noir (blood sausage) with red onion and a bit of homemade hot sauce, although it's hard to tell.

We had this with it, though:

(http://philliplamb.com/beerpics/IMG_0807.jpg)

Mmmm.. Rauchbierrrrr..
Title: Re: Pizza Fatta en Casa
Post by: euge on November 07, 2010, 07:06:56 PM
bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

Were the screens seasoned? Just like cast iron they need to be seasoned with pam (or similar) and baked at 350 for an hour before use. If they weren't then you're lucky both didn't stick. Screens make it easy but I don't feel that they cook exactly the way I want them to. Prefer the dough to cooking surface contact.

I use 4 thick unglazed tiles as a stone in my oven which works pretty good. Cost me less than $5 and I can cook a 14" pizza. No screen. Just slide off the peel.

And, I'm more of a thin-crust NY style guy. Maybe because it's hard to get real Chicago pizza anywhere else.

Maybe I'll try a thin-crust in the BGE in the next few days. Get it up to 900F and cook the pizza in seconds!
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 07, 2010, 07:57:17 PM
Whats the idea behind the screen.  I prefer the contact too. I also prefer a rustic looking pizza, wonky is OK by me,

I always check pizza shop pizza, as rule if it was made on a screen it is not very good pizza. If no screen marks it is pretty good.

I have always looked at the screen as a cheat. Make sucky dough and you need a screen. I say that in reference to pizza from a shop. Not sure if it applies to homemade pizza. Maybe I am missing something.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 07, 2010, 08:13:25 PM
It's strictly a handling issue for producing lots of pizza quickly without messing them up. That's my experience- worked in the biz for ten years. And the old Baker's Pride deck ovens are the best. Takes real skill to cook pizza in them during a rush. They produce a better pizza than a conveyor (convection) oven IMO.

I used to have a cicatrice of burns and scars on my hands and forearms from whirling pizzas in and out of the ovens... Good times... :-\

You've never lived until you've re-burned a healing burn. But cap you probably know something about that.
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 07, 2010, 08:43:48 PM
Yeah, I had my arms in a pizza oven before. A little longer than I wanted to for sure. Tough job in the summer.
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 07, 2010, 09:41:51 PM
My pizzas are always somewhat wonky looking.  We do them on the grill pretty frequently, or in the over if the weather is too bad.  I don't really love deep dish pizza, but Northlake Tavern near work is famous around Seattle for it (http://www.northlaketavern.com/home.html).  It's not quite Chicago style I don't think (I'm no expert), but it's more Chicago than NY style for sure.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 07, 2010, 09:51:56 PM
I think if you start with a nice round ball of dough it's easier to get a rounder pie.
Although the shape isn't as important as the taste and the texture of the dough IMO.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 08, 2010, 12:49:16 AM
Whatever the pros and cons of using a screen in the commercial context, I don't think they necessarily translate to making pizza at home.  I can think of at least two good reasons to use a screen at home.  First, it's a helpful guide for stretching your pizza to the proper diameter.  It also helps keep a nice round shape.  However, I've made probably in excess of 50 NY-style pies in the past year and have gotten really good at stretching my dough.  So, I don't necessarily use a screen for shaping purposes (incidentally, while the shape isn't as important as the taste/texture, there's nothing wrong with being able to make a nice round, visually attractive pizza at home -- wonkier doesn't = better as a matter of course  ;)).

The second reason -- the biggest reason for why I personally use a screen -- is that it makes it possible to evenly cook the pizza to the proper doneness.  Consider that the height of most professional pizza ovens (e.g., Baker's Pride) is probably less than half the height of your average home oven.  This allows commercial pizzas to cook incredibly evenly.  Cooking a NY-style pie that evenly just isn't possible in a home oven (at least as far as I've discovered).  But I can achieve an evenness similar to commercial pizza joints if I start the pizza on the center rack of my oven (on a screen so the dough doesn't fall through the rack), then slide it off the screen and onto the hot stone on the bottom rack (when the crust is cooked enough), and, finally, finish it under the broiler to finish cooking the toppings.  
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 08, 2010, 02:17:29 AM
The second reason -- the biggest reason for why I personally use a screen -- is that it makes it possible to evenly cook the pizza to the proper doneness.  Consider that the height of most professional pizza ovens (e.g., Baker's Pride) is probably less than half the height of your average home oven.  This allows commercial pizzas to cook incredibly evenly.  Cooking a NY-style pie that evenly just isn't possible in a home oven (at least as far as I've discovered).  But I can achieve an evenness similar to commercial pizza joints if I start the pizza on the center rack of my oven (on a screen so the dough doesn't fall through the rack), then slide it off the screen and onto the hot stone on the bottom rack (when the crust is cooked enough), and, finally, finish it under the broiler to finish cooking the toppings.  
That's an awful lot of moving the pizza around.  Have you considered putting some tiles or another stone on the center rack and then just putting it on the stone on the bottom to start?  Evenness hasn't been a problem for me.  Bouef.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 08, 2010, 01:08:19 PM
It sounds like a lot of moving around, but I've done it so many times, it's second nature.  Do what works for you.  As the photo shows, this method works very well for me. ;)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 08, 2010, 03:01:00 PM
The second reason -- the biggest reason for why I personally use a screen -- is that it makes it possible to evenly cook the pizza to the proper doneness.  Consider that the height of most professional pizza ovens (e.g., Baker's Pride) is probably less than half the height of your average home oven.  This allows commercial pizzas to cook incredibly evenly.  Cooking a NY-style pie that evenly just isn't possible in a home oven (at least as far as I've discovered).  But I can achieve an evenness similar to commercial pizza joints if I start the pizza on the center rack of my oven (on a screen so the dough doesn't fall through the rack), then slide it off the screen and onto the hot stone on the bottom rack (when the crust is cooked enough), and, finally, finish it under the broiler to finish cooking the toppings.  
That's an awful lot of moving the pizza around.  Have you considered putting some tiles or another stone on the center rack and then just putting it on the stone on the bottom to start?  Evenness hasn't been a problem for me.  Bouef.

The bottleneck here is temperature.  Most home ovens will max out at 500F.  If I could get my oven to 600, I would be able to make a really fine NY Style pizza in one position but, we must adapt to that by moving it around the oven to get the desired end result as Matt has described. I use a very similiar method as Matt and get decent results.  Short of getting bricks laid in my oven I use a pizza stone which works fairly well.
Title: Re: Pizza Fatta en Casa
Post by: flapjack on November 08, 2010, 04:59:05 PM
Here's a pic of a margherita pizza I made a while back. I live in Chicago and we have many styles of pizza. Thin, Pan, Deep Dish (what Lou Malnati's serves) & Stuffed (similar to a deep dish but with a layer of dough on top like a pie and then sauced). Do other areas of the U.S. have multiple styles as well? when I think of New York style I think of only the thin stuff, do they have any other types out there? Another pizza debate is the cutting of the pizza. In chicago we cut our thin pizzas in squares and in New York they do a pie shape cut.
(http://us.mg201.mail.yahoo.com/ya/download?mid=1%5f11841%5f1%5f593265%5f0%5fAPqyo0IAAWKmSdQGFAO8AlnuoLU&pid=2&fid=%2540S%2540Search&inline=1)
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 08, 2010, 05:15:53 PM
The bottleneck here is temperature.  Most home ovens will max out at 500F.  If I could get my oven to 600, I would be able to make a really fine NY Style pizza in one position but, we must adapt to that by moving it around the oven to get the desired end result as Matt has described. I use a very similiar method as Matt and get decent results.  Short of getting bricks laid in my oven I use a pizza stone which works fairly well.
The Scott's Pizza Tour guy gets over 500 degrees with a standard oven by funneling the heat with tiles and putting a layer on top.  Check out the video . . . toward the end he measures over 575 with an infrared thermometer.
http://www.economybites.tv/episodes/2010/10/episode-48-scotts-pizza-tour
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 08, 2010, 05:20:33 PM
Here's a pic of a margherita pizza I made a while back. I live in Chicago and we have many styles of pizza. Thin, Pan, Deep Dish (what Lou Malnati's serves) & Stuffed (similar to a deep dish but with a layer of dough on top like a pie and then sauced). Do other areas of the U.S. have multiple styles as well? when I think of New York style I think of only the thin stuff, do they have any other types out there? Another pizza debate is the cutting of the pizza. In chicago we cut our thin pizzas in squares and in New York they do a pie shape cut.
(http://us.mg201.mail.yahoo.com/ya/download?mid=1%5f24670%5f1%5f592395%5f0%5fAPqyo0IAAO6vSdQwiQ5yyVVvII4&pid=2&fid=%2540S%2540Search&inline=1)
No pic . . .

We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 08, 2010, 05:31:46 PM
I use a stone and am quite happy with the results.  I cook the pies at 500, although I believe my oven will go higher.  I'll have to look into it.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 08, 2010, 05:37:56 PM
There are some specialty places down here with brick ovens but the majority available seems to be the Pizza Hut, Papa Johns and Dominos style pizza. These type of pizzas look to me like they were designed by committee to satisfy "perceived" American tastes.

I don't order it anymore unless the peeps are clamoring for it at work.
Title: Re: Pizza Fatta en Casa
Post by: jeffy on November 08, 2010, 05:44:27 PM
In Tampa there are a couple of local, independent Pizza shops that make both N.Y. thin crust and Chicago style pies, but we also have something else, which I just googled and found out it's name is Scachatta.  It's got a thick crust, usually has a ground meet topping with very little tomato sauce and I don't remember it having any cheese.  Generally served cold in squares.  I don't think I've seen it anywhere else, but I don't get out to Italian restaurants very often.  bouef
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 08, 2010, 05:50:15 PM
Here's a classic example of "New York Style Pizza" from Lombardi's.

(http://www.ifood.tv/files/images/Lombardi_Pizza.jpg)

Note: This is not what a Pizza Hut or Domino's pizza looks like.
Not that I don't like a PH or Domino's pizza just very different pie.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 08, 2010, 06:13:40 PM
^^^^That's something I strive for^^^^

I do deep dish sometimes but haven't hit on the right crust for it. Think one of ya'll posted the cornmeal recipe a few pages back. My regular crust is more akin to french bread, and sometimes I try to get it as thin as possible. I believe high-gluten flour is important for success with this type of dough/crust.

Plans now are for a deep dish also in the BGE. Sausage sounds good.
Title: Re: Pizza Fatta en Casa
Post by: MrNate on November 08, 2010, 06:16:38 PM
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 08, 2010, 06:22:39 PM
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 08, 2010, 06:30:10 PM
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 08, 2010, 06:38:16 PM
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.
You mean you can give more people appetizers :)  I wouldn't exactly call it "feeding" them.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 08, 2010, 06:55:51 PM
Well you can serve more people. I guess "feed" sounds like it would apply only to animals but my experience that's exactly the case in office parties and meetings.  ;D
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 08, 2010, 07:38:17 PM
Of late I have been doing cicilian style crusts, in a sheet pan cause my pizza stone broke. The best one so far was swiss chard, caramalized onions and chanterelles with a garlic cream sauce
Title: Re: Pizza Fatta en Casa
Post by: MrNate on November 08, 2010, 07:56:18 PM
Man, I want to make pizza now. I'm dying for deep-dish up here in the land of the almighty thin-crust. There used to be a Chicago-style place in Baltimore, I'm pretty sure it was in the old Towson Plaza, that had a ridiculously high cross-section. I still miss that place.

Anyway, can you make deep-dish in a cast iron skillet or do you need some sort of special pan?
Title: Re: Pizza Fatta en Casa
Post by: euge on November 08, 2010, 08:15:11 PM
I think what you suggest is very feasible. Give it a shot.
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 08, 2010, 08:53:39 PM
Man, I want to make pizza now. I'm dying for deep-dish up here in the land of the almighty thin-crust. There used to be a Chicago-style place in Baltimore, I'm pretty sure it was in the old Towson Plaza, that had a ridiculously high cross-section. I still miss that place.

Anyway, can you make deep-dish in a cast iron skillet or do you need some sort of special pan?

I bet a cast iron skillet with straight sides would be awesome. I bet if you could pre-heat the skillet and then drop the pizza in it would be really flaky and crispy and yum.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 08, 2010, 10:31:16 PM
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.

I wanna go!  8)

(http://farm2.static.flickr.com/1088/1415492210_d5c0c246cf_o.jpg)

http://www.pizzamaking.com/forum/index.php/topic,4084.40.html
Title: Re: Pizza Fatta en Casa
Post by: corkybstewart on November 08, 2010, 10:49:47 PM
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 09, 2010, 09:40:40 AM
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.

That sounds about right. There's a pizza truck we go to sometimes that parks down the road from us; he has a lot of great combinations, but that egg one is a bit eh for me. My wife loves loves loves it. You gotta remember in France eggs are -not- a breakfast food, so it "makes sense" to put it on a pizza.

Me, I'll take anchovies and pepperoni, thankyouverymuch.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 09, 2010, 01:06:03 PM
I had an incredible neapolitan-style pizza at an Italian trattoria in the Quartier Latin last time I was in Paris (2005).  In fact, it was salami and anchovies now that I think of it:).

Eggs aren't just a breakfast food in other countries too.  They're used in lunch and dinner dishes all over hispanic countries (e.g., street-style enchiladas topped with a fried egg in Mexico).
Title: Re: Pizza Fatta en Casa
Post by: flapjack on November 09, 2010, 03:53:57 PM
The new trend is to stick a fried egg on everything, especially burgers and pizza. I've had them on burgers and they are excellent.
Title: Re: Pizza Fatta en Casa
Post by: flapjack on November 09, 2010, 05:02:06 PM
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.


Bluesman, I've had Aurelio's many times and its great, the sauce is a little sweeter than most places. I don't get to have it much but when I do I go with their thin crust specialty pizza called the Super Six (The works - Sausage, Cheese, Green Pepper, Ham, Pepperoni, Mushrooms)

(http://www.aureliospizza.com/images/feature/sub-supersix.jpg)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 09, 2010, 05:23:28 PM
Anyone ever eaten at Aurelio's in Chicago. Perhaps this is the standard for Chicago Style Pizza...

...or so I'm told.


Bluesman, I've had Aurelio's many times and its great, the sauce is a little sweeter than most places. I don't get to have it much but when I do I go with their thin crust specialty pizza called the Super Six (The works - Sausage, Cheese, Green Pepper, Ham, Pepperoni, Mushrooms)

(http://www.aureliospizza.com/images/feature/sub-supersix.jpg)




That looks and sounds like a winner. I hear the secret to their pizza is in the sauce.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 09, 2010, 05:39:09 PM
John's in Manhattan is pretty good.  The place on 44th street with the dome is cool! 8)
Title: Re: Pizza Fatta en Casa
Post by: corkybstewart on November 09, 2010, 06:00:22 PM
The worst pizzas I've ever eaten were in Italy, but I'm sure if that I had been raised on that style of pie I would think most American style pizzas were abominations.  Plus as an obvious tourist we probably got crappier food than locals do-actually I know this for a fact.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 09, 2010, 06:04:42 PM
The worst pizzas I've ever eaten were in Italy, but I'm sure if that I had been raised on that style of pie I would think most American style pizzas were abominations.  Plus as an obvious tourist we probably got crappier food than locals do-actually I know this for a fact.

I never noticed this.  The food as well as the service was always top notch.  Both on the mainland and Sicily.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 09, 2010, 06:30:29 PM
Outside of the States the worst pizza I ever had was in Athens. However, none of us had had any in nearly a year so we scarfed it up and returned to the restaurant day after day. Ever since I have been partial to onion pizza- which is all they served.

The BEST was in Stockholm. It might have been the finest I've ever had. How those Swedes managed to make such a fabulous pizza is beyond me. But they did.

I also had the best lasagna in Copenhagen. It looked and was served exactly like the lasagna in Northern Italy- which was pretty darn good. Better than American casserole style.
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 09, 2010, 07:10:18 PM
I also had the best lasagna in Copenhagen. It looked and was served exactly like the lasagna in Northern Italy- which was pretty darn good. Better than American casserole style.

Now there's a beer town. I was there for a Drupal conference and spent pretty much all of my downtime at "Brewpub." Oh, and Mikkeller did a custom beer called "Awesomesauce" for our conference. Basically an IPA with Lychee. Lychee, btw, is fantastic in those super hoppy beers. Fan. Tas. Tic. Copenhagen also has great hot dogs. Rød Pølse. *Beavis & Butthead Laugh* You said Rød Pølse.
Title: Re: Pizza Fatta en Casa
Post by: flapjack on November 11, 2010, 03:35:56 PM
Sorry had to rub it in  ;D

http://www.chicagobreakingnews.com/2010/11/travel-magazine-chicago-beats-nyc-for-best-pizza.html
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 11, 2010, 06:29:39 PM
Sorry had to rub it in  ;D

http://www.chicagobreakingnews.com/2010/11/travel-magazine-chicago-beats-nyc-for-best-pizza.html
All that proves is that survey takers are idiots :)
Title: Re: Pizza Fatta en Casa
Post by: MrNate on November 11, 2010, 07:14:24 PM
Sorry had to rub it in  ;D

http://www.chicagobreakingnews.com/2010/11/travel-magazine-chicago-beats-nyc-for-best-pizza.html
All that proves is that survey takers are idiots :)

Or from Chicago. Honestly, I don't get the rivalry. They're two equally delicious styles of pizza. I vote to end the two-pizza system - this rabid partisanship is tearing our great nation apart!
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 11, 2010, 07:32:26 PM
Sorry had to rub it in  ;D

http://www.chicagobreakingnews.com/2010/11/travel-magazine-chicago-beats-nyc-for-best-pizza.html
All that proves is that survey takers are idiots :)

Or from Chicago. Honestly, I don't get the rivalry. They're two equally delicious styles of pizza. I vote to end the two-pizza system - this rabid partisanship is tearing our great nation apart!

Hear, hear!   ;D
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 11, 2010, 07:36:59 PM
Pizza is like beer in that there are times I prefer a deep dish pie and other times I want a thin crust NY style pizza.
When it's cold outside I like to warm up with a rich RIS while in the hot summer months I prefer a Pils.

It all depends on the time and the place and the mood I'm in.
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 11, 2010, 10:27:29 PM
I had a pizza in Germany that was "American" style. It had corn on it.  ???

I had pizza in Eastern Europe. They give you a bottle of ketchup with your pizza. Ask them why and they will tell you its for pouring on. "Its very American" YIKES!

Clearly they are confused.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 12, 2010, 05:33:53 PM
I had a pizza in Germany that was "American" style. It had corn on it.  ???

I had pizza in Eastern Europe. They give you a bottle of ketchup with your pizza. Ask them why and they will tell you its for pouring on. "Its very American" YIKES!

Clearly they are confused.

That's funny Cap, I've heard the same.  Americans put ketchup on everything. ;D
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 12, 2010, 05:50:16 PM
Americans put ketchup on everything. ;D

I put ketchup on scrambled eggs.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 12, 2010, 06:02:21 PM
Americans put ketchup on everything. ;D

I put ketchup on scrambled eggs.

Yes.

I like Heinz ketchup on my burgers.
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on November 12, 2010, 06:04:41 PM
I can only think of three ways I use ketchup.

On fries.  On burgers.  Making bbq sauce.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 12, 2010, 06:09:29 PM
I can only think of three ways I use ketchup.

On fries.  On burgers.  Making bbq sauce.

Tom...we are thinking alike.  ;)
Title: Re: Pizza Fatta en Casa
Post by: gordonstrong on November 12, 2010, 06:20:02 PM
Sometimes on top of a classic meatloaf; almost never have that, though.  It also shows up as an ingredient in a few Chinese recipes (kan shao shrimp, maybe a dipping sauce or two).

I've switched to a German curry ketchup for burgers, use Thai sweet chili sauce (thanks, Australia), mayo (thanks, Belgium), or barbecue sauce for fries, and use salsa on eggs.  Ketchup as a plain condiment just doesn't do it for me.  Still useful as an ingredient (BBQ sauce is a good one).  I like tomatoes; I'm just not a fan of corn syrup.

On the other hand, if you make your own ketchup, you'll find yourself using it on a lot more things.  It uses up way more tomatoes than just making sauce.  Haven't had time to do that in years, but it's a good thing.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 12, 2010, 06:26:40 PM
The only two uses for ketchup as a condiment is on fries (mayo just as good) and on my corn-dog- which must have mustard as well.

Sometimes a squirt gets added when cooking beans for giggles.

I have also used it in a pizza sauce BTW. Interesting. Pureed caramelized red onion and a healthy squirt of ketchup! Was pretty darn good.
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 12, 2010, 07:42:57 PM
Don't forget the best of them all: ketchup with some mayonnaise mixed in, optionally with sriracha. Om nom nom.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 12, 2010, 09:08:32 PM
Time to start the "All things Ketchup" thread! :D
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on November 12, 2010, 09:58:26 PM
Oh funny, I was just searching for an image of Smith and Jones sweet and hot sauce. (IMO the best ketchup in the world)

Its Indian, Check this out bottom of the page.  ;D

http://smith-n-jones.com/knowmoresauces.html
Title: Re: Pizza Fatta en Casa
Post by: MrNate on November 14, 2010, 05:55:24 AM
I've switched to a German curry ketchup for burgers

I like the curry ketchup too, but I go through phases. Either that's the only ketchup I use, or I don't use it at all, for months at a time.

And for the record, I can't tell the difference between the scharf and the regular.

In onter pizza-related news, I made 2 pies today. The deep dish in the skillet with sourdough crust turned out pretty well.
Title: Re: Pizza Fatta en Casa
Post by: 1vertical on November 15, 2010, 05:10:03 AM
And when you are in Europe and you want good old hamburger, Mc Dee (Mc Donalds) to the rescue.
Hey they are even open on Sundays!!!

If I ever get back over there, I want Jagersnitzel....
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 01, 2011, 02:40:22 AM
Reviving an old thread...

I haven't taken any photos of my pizza in awhile, but I felt this deserved some fanfare.  I've taken a new (to me) approach to my pizza making over the last month or so. 

I used to start the pizza on a screen and bake it until the crust was solid enough to transfer to a stone for finishing.  I used the screen mostly as a crutch for shaping the pizza.  However, over the past month, I've been honing my pizzaiolo skills.  I bought a large 18" x 24" wooden American Metalcraft pizza peel and have been dressing the pizza on the peel and then transferring it directly to the stone.  The results have been fantastic.  I've noticed that the crust has better oven spring when I start it directly on the stone.  Also, the crust texture is more airy and there are more crust bubbles.  Basically, the final product more resembles pizzeria pizza.  Any other pizza fans out there have any pizza photos or techniques you'd like to share?

Here is the pizza I made tonight...along with my porter served on nitro.
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0490.jpg)
Title: Re: Pizza Fatta en Casa
Post by: euge on October 01, 2011, 03:36:26 AM
Beef and pepperoni? Or sausage? Any way that looks delicious. I keep tiles in my oven for cooking pizza and bread. Directly on the stone is the way to go IMO.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 01, 2011, 12:08:42 PM
Beef and pepperoni? Or sausage? Any way that looks delicious. I keep tiles in my oven for cooking pizza and bread. Directly on the stone is the way to go IMO.

Pepperoni and sausage.  I had no idea there would be that much of a difference in the crust with starting directly on the stone.  It's definitely better.
Title: Re: Pizza Fatta en Casa
Post by: 1vertical on October 01, 2011, 01:52:30 PM
Matt I look at that pic, and I see my Wilsonart Countertop...we like ours.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on October 01, 2011, 02:38:36 PM
Matt...nice looking pie!

The pizza making season is here. Your post has inspired me to make a batch of dough this weekend. I've been using the screen off and on and haven't seen any real benefits from using the screen other than for the reasons you've stated. I think I'll start right on the stone for my next batch.

What was your dough recipe and process this time?
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 01, 2011, 04:50:36 PM
Hey Ron,

It's definitely pizza season!  I've been making Peter Reinhart's dough recipe lately.  The finished texture of this dough is so soft and airy, but it still gets nice and crispy on the outside.

Here's the formulation for a 16" pizza...

Flour (100%): 11.25 oz (11 oz KABF, .25 oz VWG)
Water (62.2%): 7 oz
IDY (.85%): .10 oz
Salt (2.24%): .25 oz
Olive Oil (6.66%): .75 oz
Honey (4.45%): .5 oz
Total dough weight: 19.85 oz

1. In a stand mixer, combine all the ingredients. Mix on slow speed for approximately 4 minutes to form a firm, slightly tacky ball of dough. Let the dough rest for 5 minutes and then continue to mix for an additional three minutes on medium speed. The dough should be supple and barely tacky. Adjust the flour or water as needed.

2. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and immediately refrigerate it for a minimum of 12 hours.

3. After 12 hours of cold fermentation, reball the dough and place it back in the refrigerator.  Two hours before you plan to make the pizzas, remove the dough from the refrigerator and let it warm to room temperature.

4. Heat your pizza stone for at least 45-60 minutes, on the highest setting your oven will go. Prepare your toppings, sauce, and cheese. Set up for your favorite style of pizza and bake on the stone at the highest setting your oven allows for approximately 7 to 9 minutes, or until the pizza is golden brown on the edges (cornicione), and crisp underneath. If the toppings are not cooked to your liking, turn on your oven's broiler and transfer the pizza to the upper rack for 30-60 seconds.  Enjoy!!
Title: Re: Pizza Fatta en Casa
Post by: bluesman on October 02, 2011, 04:35:43 PM
Sounds good Matt!

I'll have to give that one a try...maybe next weekend. Prepare the dough Saturday night and have it ready for Sunday. I'd like to try making some Calzones with that recipe.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 02, 2011, 05:10:32 PM
Sounds good Matt!

I'll have to give that one a try...maybe next weekend. Prepare the dough Saturday night and have it ready for Sunday. I'd like to try making some Calzones with that recipe.

Let me know what you think about the dough.  I'd be very interested in how well it performs for calzones!
Title: Re: Pizza Fatta en Casa
Post by: euge on October 02, 2011, 05:25:34 PM
I just had to do a pizza last night. But I call it a two-hour pizza. ;) Start to finish- 2 hours. Easy as... pie?

10oz all purpose or bread flour
2 tbs wheat gluten
1 cup h2o
1 tbs olive oil
1 tsp salt
2 tsp yeast

Mix yeast, salt, gluten and flour together. I use a food processor with the metal blade. Add olive oil and h20- but add just enough water to come together and form a ball. Should be lightly tacky as mentioned before. Turn out and knead a bit, then form into ball. Place in oiled bowl and cover with wrap. Place in draft-free area. When doubled in size- about 45 minutes reform into ball- this simulates the act of punching-down. Replace into bowl and cover. In another 45 minutes the dough should have risen again.

With 30 minutes to go heat oven as hot as it will go. When it reaches 500+ (optimum), slap, stretch or roll out the pizza. Place the skin on peel (or screen) and top. If directly on peel make sure it is dusted with flour or corn meal first so the pizza slides off. Lightly jiggle peel to make sure the pizza is loose. Same technique to slide it onto the pizza stone. Cook for 7-8 minutes or until the bottom is done and the cheese is melted.

(https://lh5.googleusercontent.com/-syrEEfY5pyc/ToiXx3IddKI/AAAAAAAAAQY/OaI1q3fmALo/s640/2011-10-01%25252021.09.02.jpg)

Been awhile so forgot to raise the rack on this one. The pizza was fully cooked- the underside perfect, but the top didn't have the the little crispy spots in the cheese that I like. SO next time the rack goes higher in the oven.

Topped with basil tomato sauce from the garden, fresh white mozzarella and roasted poblano strips macerated in olive oil. A bit of parm over the top and in the oven for 7 minutes. After cooling for a minute I had a nice tender and fully cooked crust that can hold it's toppings!

Almost as fast as ordering in! However, I heartily recommend making the dough the day before and proofing in the fridge. It is very easy to over-proof dough, and one must recognize what "doubled" in size means. This is where the dough tend to get over-proofed, which will render the crust tough and bitter, plus it will have poor oven-spring with a mottled appearance.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 02, 2011, 06:09:39 PM
That's a great looking pizza, Euge!  I've got a bunch of poblanos in my garden that need purposing.  I might think about using some of them for pizza given how good that looks.
Title: Re: Pizza Fatta en Casa
Post by: euge on October 02, 2011, 06:14:00 PM
Thanks Matt! I just ate the last piece. :o
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on October 02, 2011, 06:17:43 PM
Matt I look at that pic, and I see my Wilsonart Countertop...we like ours.

It was there when we bought the house last August, but it's nice!
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on October 03, 2011, 03:13:42 PM
did pizza this weekend myself. jus ta siple 50-50 bread and whole wheat crust, think cicilian style. olive oil, onions, mushroom and spinach with mozz. yumm.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 16, 2012, 12:39:58 PM
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.
Title: Re: Pizza Fatta en Casa
Post by: thebigbaker on November 16, 2012, 02:09:48 PM
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Looking forward to the pics!  Haven't done a Buffalo Chicken one yet, but I do a BBQ pizza (when I have left over smoked pork or chicken).  I use one of my bbq sauces as a base, add the meat, sliced purple onions, some crumbled bacon, a little jack and cheddar, and top off w/ cilantro.  I haven't attempted to make my own crust, but gonna have to give it a try next time. 
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 16, 2012, 02:41:09 PM
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 16, 2012, 03:54:54 PM
Nice, I'm gonna get some pizza going this weekend for my sons birthday party. not sure what kind toppings wise but I think it's gonna be on the grill, thin crust style.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 16, 2012, 04:44:49 PM
Looking forward to some pizza porn!
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 16, 2012, 05:39:38 PM
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)

Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 19, 2012, 12:23:29 PM
Ended up just making the BBQ chicken pizza.

Getting set up:  onions, BBQ chicken breast, cheese, Saison (for cook, not pizza)
(http://i276.photobucket.com/albums/kk32/redbeerman/047.jpg)

Ready to go into the oven
(http://i276.photobucket.com/albums/kk32/redbeerman/048.jpg)

In the oven
(http://i276.photobucket.com/albums/kk32/redbeerman/049.jpg)

Out of the oven
(http://i276.photobucket.com/albums/kk32/redbeerman/050.jpg)

Slices
(http://i276.photobucket.com/albums/kk32/redbeerman/051.jpg)

Italian bread with leftover dough
(http://i276.photobucket.com/albums/kk32/redbeerman/052.jpg)

Yum!  Hot bread!
(http://i276.photobucket.com/albums/kk32/redbeerman/055.jpg)
Title: Re: Pizza Fatta en Casa
Post by: euge on November 19, 2012, 01:23:04 PM
Looks excellently awesome. My stomach started growling when looking at the pictures. :D

It's so easy to make the dough- especially if one has a stand-mixer with a hook. I'll make my dough- divide it up into bowls and it'll rest covered in the fridge all week or longer. In fact, the dough develops better texture and flavor that way. Pull the dough out in the morning so that it can warm up and start to rise and be proofed by evening.

Sure beats picking up the phone and ordering crap delivery.
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 19, 2012, 04:03:48 PM
I will get pictures of my pizza fatta tonight. difficult to do on the phone.

did a cicilian style red sauce and fresh mozz (over did the mozz and it got a little soggy in the middle but was better after it drained a bit) hald with mixed olives, Wild mushrooms in cream sauce with parmesan cheese, Wild mushrooms with purple basil/almond pesto and stanislau capra aged goat cheese. and finally mixed olives with purple basil/almond pesto and stanislau capra.

had a bit of dough left over after all the toppings and cheese was gone so minced up some freesh herbs from the garden and did one with just olive oil, fresh herbs kosher salt and coarse black pepper.

Pictures to follow.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 19, 2012, 05:41:03 PM
Reviving the thread.  Looking at making BBQ chicken and Buffalo chicken pizzas tonight.  Will attempt to post pics.

Sounds tasty Jim. What's your dough recipe? Post pics please!  :)

Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

Thanks!

I'll give this formula a try.  :)
Title: Re: Pizza Fatta en Casa
Post by: morticaixavier on November 20, 2012, 08:38:50 PM
I will get pictures of my pizza fatta tonight. difficult to do on the phone.

did a cicilian style red sauce and fresh mozz (over did the mozz and it got a little soggy in the middle but was better after it drained a bit) hald with mixed olives, Wild mushrooms in cream sauce with parmesan cheese, Wild mushrooms with purple basil/almond pesto and stanislau capra aged goat cheese. and finally mixed olives with purple basil/almond pesto and stanislau capra.

had a bit of dough left over after all the toppings and cheese was gone so minced up some freesh herbs from the garden and did one with just olive oil, fresh herbs kosher salt and coarse black pepper.

Pictures to follow.

as promised,

(http://farm9.staticflickr.com/8350/8204208990_1331f72989.jpg)

Pesto with Wild mushrooms (chanterelle, lions mane, porcini, and Hen of the Woods)
Pesto with mixed olives,
and plain fresh herb focaccia

some of the herbs in the pesto and the herbs on the focaccia came from the garden.

(http://farm9.staticflickr.com/8059/8203115361_d601a20135.jpg)

Cicilian style thick crust with Fresh mozz, and mixed olives.

The tomatoes came from the garden here.
Title: Re: Pizza Fatta en Casa
Post by: euge on November 20, 2012, 11:27:57 PM
Man that looks delicious. I love Sicilian-style which is basically focaccia as a pizza. Easy to handle too! I'm waiting for my tomatoes to start turning so they can be picked and ripened!
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 21, 2012, 12:55:56 PM
Very nice!  Gotta love mushrooms!
Title: Re: Pizza Fatta en Casa
Post by: AleForce on November 21, 2012, 01:27:20 PM
Made this Deep Dish Pizza for an Old English Ale brew session in May. Recipe from America's Test Kitchen 2011 book..  The dough and the sauce recipe are pretty tasty... Used spring formed pans to make it easier to take the pizzas out when they were done. (https://sites.google.com/a/brewschool.org/brewschool/home/ChiTownPizza.jpg) 
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 21, 2012, 01:35:04 PM
Nice looking Chicago pies!

Last night I made four NY-style doughs for family that will be arriving today.  I'll try to remember to post pics for some pizza porn.   :P
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 21, 2012, 02:22:15 PM
Have you guys seen this?

http://www.kickstarter.com/projects/tapaninaho/uuni-a-small-fast-and-affordable-wood-fired-pizza

(I backed him for a single oven. We'll see how it turns out...)
Title: Re: Pizza Fatta en Casa
Post by: euge on November 21, 2012, 02:44:30 PM
Great looking Chicago-style pies! Almost unheard of down here...

Interesting oven Phil. I'm intrigued as to how well it works.
Title: Re: Pizza Fatta en Casa
Post by: AleForce on November 21, 2012, 03:00:21 PM
Have you guys seen this?

http://www.kickstarter.com/projects/tapaninaho/uuni-a-small-fast-and-affordable-wood-fired-pizza

(I backed him for a single oven. We'll see how it turns out...)

I'll take 3...lol  Some pretty neat stuff on the kickstarter site. I first heard about it when I was checking out the beer bug project (Digital Hydrometer).
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 21, 2012, 03:24:07 PM
Great looking Chicago-style pies! Almost unheard of down here...



Well that ain't exactly pizza. ;)
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 21, 2012, 03:34:58 PM
Great looking Chicago-style pies! Almost unheard of down here...



Well that ain't exactly pizza. ;)

Yes...but they are delicious!
Title: Re: Pizza Fatta en Casa
Post by: phillamb168 on November 21, 2012, 03:36:24 PM
Great looking Chicago-style pies! Almost unheard of down here...



Well that ain't exactly pizza. ;)

http://www.youtube.com/watch?v=yq1KeyEARBU

http://www.youtube.com/watch?NR=1&feature=endscreen&v=XazOmi4yIbU

...

Ain't exactly pizza, eh?
Title: Re: Pizza Fatta en Casa
Post by: euge on November 21, 2012, 03:58:49 PM
They are all pies IMO.
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 21, 2012, 04:12:32 PM
Great looking Chicago-style pies! Almost unheard of down here...



Well that ain't exactly pizza. ;)

http://www.youtube.com/watch?v=yq1KeyEARBU

http://www.youtube.com/watch?NR=1&feature=endscreen&v=XazOmi4yIbU

...

Ain't exactly pizza, eh?

Very nice!  From Chicago, perhaps?
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 21, 2012, 04:15:00 PM
They are all pies IMO.

I give you that it is a pie of sorts. ;)  With tomato sauce and cheese, but..........  Well, I'll give you that they even taste pretty good.
Title: Re: Pizza Fatta en Casa
Post by: bluesman on November 21, 2012, 04:21:12 PM
Some definitions.  :)

http://www.merriam-webster.com/dictionary/pizza

http://en.wikipedia.org/wiki/Pizza

http://dictionary.reference.com/browse/pizza

I think the name Chicago Deep Dish Pizza is  refined well enough.  :)
Title: Re: Pizza Fatta en Casa
Post by: Delo on November 21, 2012, 04:25:43 PM
Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.

(http://farm9.staticflickr.com/8205/8206397970_fb73125b9f.jpg)(http://farm9.staticflickr.com/8482/8205308029_cfea1d80e2.jpg)

I've also been using Naan from Costco to make quick mini pizzas and they come out great....now I need a good recipe for naan.
Title: Re: Pizza Fatta en Casa
Post by: Alewyfe on November 21, 2012, 05:13:39 PM
Papa Rosie's Pizza Dough

1 cup tepid water
1/4 cup olive oil (optional, gives dough a smooth texture)
3 cups King Arthur (tm) all purpose unbleached flour
1 tsp salt
1 tbsp white sugar
1 tbsp dry yeast (I get Red Star (tm) in bulk, so that's what I use)

Wet first, then dry.  I use a dough hook to mix in my Kitchen Aid (tm)
Let sit for as long as you can (overnight is best, but this dough is good fresh as well)
Punch down and roll out.
Makes two 16" or three 12" thin crusts.

This is pretty much what my recipe has been, although I've been substituting wheat flour for at least 50% recently. Here are pics of a margherita pie and a veggie pie with wheat crust.

(http://farm9.staticflickr.com/8205/8206397970_fb73125b9f.jpg)(http://farm9.staticflickr.com/8482/8205308029_cfea1d80e2.jpg)

I've also been using Naan from Costco to make quick mini pizzas and they come out great....now I need a good recipe for naan.

Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

http://berthaskitchen.blogspot.com/
Title: Re: Pizza Fatta en Casa
Post by: euge on November 21, 2012, 05:26:51 PM
Looks tasty!

One thing to remember you guys is that the typical round pie except for chicago-style will cook better if you don't place toppings in the center. So you don't want to heap them into a mound but have an even distribution of toppings and cheese and leave less in the middle. The heat will move quicker to the center and it will bake evenly, and all the cheese and toppings will be perfectly cooked. Furthermore, you'll be less likely to end up with the entire top layer avalanching off the slice and into your lap or frying your chin. And the middle of a round pie is usually destroyed by the cutting process anyway so it makes sense not to have a bunch of precious toppings there. ;D

I have over 10 years experience in the pizza biz and wouldn't steer ya wrong on this. A misspent youth has to be worth something. 8)
Title: Re: Pizza Fatta en Casa
Post by: Delo on November 21, 2012, 06:04:47 PM
Here you go...a link to a silly video and the recipe I use for Naan bread. I put up the blog to share some recipes with my sisters, but found I'd rather be brewing or outside or in the kitchen than making blog entries.

http://berthaskitchen.blogspot.com/
Thanks for sharing the link.  I will definitely try the recipe out. I can already feel myself getting fatter.

Euge - thanks for the toppings tips. I tend to just heap them on.
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on November 22, 2012, 06:16:45 PM
Here are some of the pies I made last night...

Sausage with mozz, asiago, and parmesan
(http://i79.photobucket.com/albums/j137/mattschwandt/photo1-9.jpg)

BBQ sauce, bacon, and smoked gouda
(http://i79.photobucket.com/albums/j137/mattschwandt/photo2-12.jpg)

Pepperoni and sausage
(http://i79.photobucket.com/albums/j137/mattschwandt/photo3-7.jpg)
Title: Re: Pizza Fatta en Casa
Post by: redbeerman on November 24, 2012, 01:25:57 PM
Looks great Matt! Love Asiago on pizza.  Bacon and smoked Gouda sounds pretty good too!
Title: Re: Pizza Fatta en Casa
Post by: euge on November 24, 2012, 03:49:19 PM
Those look like some really well made pies. The dough was proofed well as is evidenced in the way th pizza browned around the edges. Looks professional!
Title: Re: Pizza Fatta en Casa
Post by: capozzoli on December 02, 2012, 06:00:44 PM
Damn Matt, why do you bother with all of that law bulls***? Clearly you have missed your calling.
Title: Pizza Fatta en Casa
Post by: bluesman on December 03, 2012, 12:41:34 AM
Matt...excellent looking pies my friend!
Title: Re: Pizza Fatta en Casa
Post by: Pawtucket Patriot on December 03, 2012, 01:38:40 AM
Damn Matt, why do you bother with all of that law bulls***? Clearly you have missed your calling.

No freaking kidding, Capp!  Hey, there's still plenty of life to live.  Just need to take care of my student loans.   >:(
Title: Re: Pizza Fatta en Casa
Post by: tony on January 27, 2013, 06:42:23 PM
Yum. Pizza
One I made last week. I have been using parchment paper to form my pies on so it slides off the peel
without having to use cornmeal or flour.


(http://i15.photobucket.com/albums/a357/nflder/DSCF4750.jpg)
(http://i15.photobucket.com/albums/a357/nflder/DSCF4753.jpg)
(http://i15.photobucket.com/albums/a357/nflder/DSCF4752.jpg)
Title: Re: Pizza Fatta en Casa
Post by: denny on January 27, 2013, 06:51:39 PM
I switched from cornmeal to semolina.  Makes things slide as easily as cornmeal without the "crunchiness" you get from cornmeal.  A plus is that then you have semolina around for making pasta.
Title: Re: Pizza Fatta en Casa
Post by: euge on January 28, 2013, 02:41:14 AM
Yum!

I use regular old flour having mastered the jiggle required to break the pie loose from the peel. However, parchment paper can produce a mighty fine pizza. It just bugs me that it's only rated to 420*... What does that mean?
Title: Re: Pizza Fatta en Casa
Post by: tschmidlin on January 28, 2013, 04:35:57 AM
Is it only rated to 420F?  I use it for bread sometimes, and it starts in a 500 degree oven.  It turns brown and crisps up, that's probably the problem.  Oops.
Title: Re: Pizza Fatta en Casa
Post by: tony on January 28, 2013, 09:03:33 PM
I used to use flour under the pie and keep shaking the peel until I had made the pie and it was in the oven.
I found that when using a wet dough like I like to use, it made the bottom of the pie too floury and dry.

Using the parchment paper eliminates that and with the OO in the dough makes the crust brown nice and still be flexable. The paper will turn very brown and really you only need to leave it there long enough to firm up the bottom of the crust, and then you can slide the paper out from under the pie. I do my pies on a stone on an electric oven at 500f.